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Main dishes

Creamy Basil Chicken and Vegetables

Creamy Basil Chicken and Vegetables recipe
Recipe and Photo by: Better Homes and Gardens
This slow-cooker recipe is just brimming with some of our favorite ingredients, from pasta and chicken breasts to basil, bacon, and beyond…
25 min
1 min

What You Need

cups  sliced mushrooms
medium  red and/or yellow sweet peppers, cut into strips
large  onion, sliced
 ounces pancetta or bacon, chopped
cloves  garlic, minced
tablespoons  quick-cooking tapioca, crushed
 boneless skinless chicken breasts (2 1/2 to 3 pounds)
cup  chicken broth
cup  dry white wine or vermouth
 pound fresh asparagus spears or one 10-ounce package frozen cut asparagus, thawed
cup  whipping cream (no substitutes)
cup  snipped fresh basil or 1 tablespoon dried basil, crushed
cups  hot cooked orzo pasta
tablespoons  snipped fresh basil
tablespoons  grated Parmesan cheese
 Toasted pine nuts (optional)

Make It

1. In 5- or 6-quart slow cooker, combine mushrooms, sweet peppers, onion, pancetta, and garlic. Sprinkle with tapioca. Place chicken on top of mixture in cooker. Pour broth and wine over all.

2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.

3. Meanwhile, snap off and discard woody bases from fresh asparagus. If desired, scrape off scales. Cut into 2-inch lengths. If using low-heat setting, turn to high-heat setting. Stir in asparagus, cream, and the 1/2 cup fresh basil or 1 tablespoon dried basil. Cover; cook for 30 minutes more.

4. Reserve and store* four of the chicken breasts and use for Chicken and Wild Rice Chowder (see recipe below). Serve remaining chicken and all of the vegetables and sauce with hot cooked orzo. Sprinkle with the 2 tablespoons fresh basil, the Parmesan cheese and, if desired, toasted pine nuts. Makes 4 servings.

* PLACE chicken breasts in an airtight container; seal. Chill for up to 3 days or freeze for up to 3 months. Thaw in refrigerator overnight before using.

Please use alcohol responsibly.

Kraft Kitchens Tips

Chicken and Wild Rice Chowder:
In a large saucepan, cook 1 cup sliced carrots; 1 cup sliced celery; and 1 cup quartered mushrooms in hot butter over medium heat until tender. Stir in 3 tablespoons all-purpose flour. Add two 14-ounce cans chicken broth; 3/4 cup cooked wild rice; and 1/4 teaspoon ground black pepper. Cook and stir until mixture is slightly thickened and bubbly. Stir in 1 1/2 cups half-and-half or light cream and 2 tablespoons dry sherry, if using; heat through. Makes 4 servings.Nutrition Facts per 2 cups of Chicken and Wild Rice Chowder: 445 cal., 22 g total fat (13 g sat. fat), 140 mg chol., 1019 mg sodium, 21 g carb., 2 g dietary fiber, 40 g protein.
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